Diacetyl Tartaric Acid Esters of Monoglycerides (DATEM) is a widely used food additive functioning as an emulsifier and dough conditioner. It is instrumental in the commercial production of baked goods, improving texture and shelf life. Despite its common presence, public discussion often questions its safety, particularly concerning cancer risk. This article examines the scientific evidence regarding DATEM’s toxicology and metabolism to address the question of its carcinogenicity.
What Exactly is DATEM?
DATEM is a synthesized molecule created from the reaction of diacetyl tartaric acid with mono- and diglycerides of fatty acids. Chemically, it is a mixed ester of glycerin, tartaric acid, acetic acid, and fatty acids, identified in Europe by the food additive code E472e. Its primary purpose is to serve as an effective emulsifier, helping to blend ingredients that would normally separate, such as oil and water.
In baked products, DATEM acts as a dough strengthener by interacting with the gluten network in the flour. This interaction improves the elasticity and gas-holding capacity of the dough, resulting in a finished product with better volume and a softer, more uniform crumb structure. DATEM is most frequently found in commercially produced breads, rolls, crackers, and cake mixes.
Addressing the Carcinogen Claim
The concern about DATEM’s safety necessitates a close look at how the human body processes the compound. When consumed, DATEM is not absorbed as a whole molecule but is rapidly broken down within the digestive tract. It hydrolyzes into its component parts: tartaric acid, acetic acid, and natural monoglycerides and diglycerides, often aided by pancreatic enzymes.
These breakdown products are processed and metabolized by the body in the same way as their naturally occurring counterparts found in a typical diet. Although some studies suggest that hydrolysis may be slow enough for a small portion of the unhydrolyzed compound to be absorbed, toxicological concern focuses on the metabolites. Genotoxicity tests, which check a substance’s ability to damage genetic material, consistently conclude that DATEM is not mutagenic, removing a primary mechanism for carcinogenicity.
Long-term toxicology studies conducted in animals, including two-year feeding trials in rats at extremely high doses, provided evidence for the absence of adverse effects. These studies showed no observation of treatment-related tumors or pathological changes attributed to DATEM exposure. Although some older research suggested potential issues like adrenal overgrowth and heart muscle fibrosis in rats, the overwhelming scientific consensus indicates no carcinogenic potential.
Official Regulatory Consensus
The safety of DATEM has been thoroughly evaluated by major global food safety authorities, establishing an official regulatory consensus. In the United States, the Food and Drug Administration (FDA) lists DATEM as Generally Recognized As Safe (GRAS) for its intended use. This designation is given to substances considered safe by qualified experts based on scientific data.
The European Food Safety Authority (EFSA) and the Joint FAO/WHO Expert Committee on Food Additives (JECFA) have also evaluated the data and approved its use. Based on comprehensive assessments, these bodies established an Acceptable Daily Intake (ADI) for DATEM of 0–50 mg/kg of body weight per day. The ADI represents the maximum amount of a substance that can be consumed daily over a person’s lifetime without posing an appreciable health risk.
This ADI of 50 mg/kg body weight per day is a protective measure set well below any dose observed to cause harm in animal studies. For a typical adult, this limit translates to a daily intake far exceeding the amounts normally found in food. Human consumption levels of DATEM remain substantially lower than this official safety limit, reinforcing the conclusion that the additive is safe when used in food manufacturing.